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I don't know if anyone is interested but I got wagyu from heritage foods a few months back that was pretty often. I cant say how it compared to any other, as that was my first time eating it, but it was some of the best meat I have ever had.

i may be a minority on this, but i prefer a lower grade, at least for ribeye as wagyu is so fatty that it feels like youre swallowing butter, cant get over the texture.

I agree with you on ribeye , altough it was not a lower grade product I have used Pasture Fed Cape Beef from Tasmania about 2,5 years and it was just "perfect" for my liking .
Unless it was brought to room temperature prior cooking and rested throughly I feel the texture of the wagyu beef not right for rare in ribeye's either

With the help of chefcomesback (thanks again for introducing, chef ), I got this beautiful piece of MBS7+ striploin.
Cooked with Korean BBQ style, and paired with a great bottle of wine, family and friends thoroughly enjoyed it!

With the help of chefcomesback (thanks again for introducing, chef ), I got this beautiful piece of MBS7+ striploin.
Cooked with Korean BBQ style, and paired with a great bottle of wine, family and friends thoroughly enjoyed it!

I am happy it worked out for you , if you ever come to the Valley please let me know , I got this stuff on my menu